Cheesecake Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, pdf
Publisher: IB Dave's Library
Published: 2010-05-15T07:00:00+00:00

Chocolate Cheesecake

16 oz Vanilla low fat yogurt

30 oz Part-skim ricotta cheese

1/2 c Chocolate wafer crumbs (about 10 wafers)

2 Egg whites

3/4 c Sugar

1/2 c Cocoa powder

2 tb Flour

2 ts Vanilla

Non dairy whipped topping

Strawberry halves

Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours. Preheat oven to 325 deg f. Sprinkle crumbs on bottom of a 9" springform pan. In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes. Spoon the cheese mixture over the crumbs. Bake for 50

minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish. Makes 16 servings. Holiday Delight Cheesecake

1 c Graham cracker crumbs

3 tb Sugar

2 tb Margarine, melted

3 pk Fat-free Cream Cheese (8oz)

3/4 c Sugar

2 tb Flour

3 tb Lemon juice

3 tb Cholesterol-free egg product

1 ct Non-fat lemon yogurt

Lite whipped topping

1 cn Cherry pie filling

Heat oven to 350 degrees F. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust.

Loosely place aluminum foil over springform pan.

Bake at 350 degrees F 60 to 70 minutes or until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping.

Cheddar Chili Cheesecake

1 1/2 tb Butter --(for pan)

1/4 c Breadcrumbs --fine, toasted

1/4 c Cheddar cheese --finely grated

6 oz Ham --thinly sliced

1 1/2 lb Cream cheese --room temperature

3/4 lb Cheddar cheese --grated, sharp

1 c Cottage cheese

3/4 c Chopped green onions

4 Eggs

3 tb Jalapeno pepper --optional

2 tb Milk

1 Clove garlic --halved

Preheat oven to 325 degrees F. Butter 9" springform pan. Mix breadcrumbs and 1/4

cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1

hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

Auntie Babe's Cheesecake

Crust:

1 2/3 c Graham cracker crumbs

1 1/2 ts Cinnamon

2 tb Sugar

6 tb Butter; melted

Filling:

1 c Sugar

3 Eggs; beaten well

24 oz Cream cheese; softened

1/2 ts Vanilla

Topping:

1 pt Sour cream

3 tb Sugar

1/2 ts Vanilla

Combine crust ingredients and pat into bottom and sides of pan. Beat cream cheese thoroughly; add sugar gradually; add eggs in thirds; add vanilla; pour into

prepared pan.

Page 41 of 47 Cheesecake Recipes

2/16/2003 e-book://Pages/cheesecake_recipes.

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